Kimchi Jjigae Deviled Eggs

Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 12 minutes. Remove from heat and immediately transfer to an ice bath to stop the cooking process.

Once the eggs are cool enough to handle, peel them and cut them in half lengthwise.

Carefully remove the yolks and place them in a mixing bowl.

In a food processor or blender, puree the kimchi until smooth. You can add a small amount of the kimchi juice if needed.

Add the kimchi puree, gochujang, mayonnaise, sesame oil, and rice vinegar to the bowl with the egg yolks. Mash and mix until smooth and well combined. Taste and adjust seasonings as needed.

Spoon or pipe the yolk mixture back into the egg white halves.

Garnish with chopped green onion and sesame seeds.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld.